Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1/4 cup maple syrup
Special equipment needed:
- Griddle or non-stick pan
- Spatula
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the milk, egg, melted butter, and maple syrup.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4. Heat a griddle or non-stick pan over medium-high heat.
5. Using a 1/4 cup measuring cup, pour the batter onto the griddle or pan.
6. Cook until bubbles form on the surface of the pancake, then flip and cook until golden brown.
7. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
Makes 10-12 pancakes
Nutritional information:
Per serving (1 pancake):
- Calories: 138
- Fat: 5g
- Carbohydrates: 20g
- Protein: 3g
- Sodium: 344mg
- Sugar: 6g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- White sugar can be substituted with brown sugar or honey.
- Milk can be substituted with almond milk or soy milk.
- Butter can be substituted with coconut oil or vegetable oil.
- Maple syrup can be substituted with honey or agave nectar.
Variations:
- Add 1/2 cup of blueberries or chocolate chips to the batter.
- Top with whipped cream and additional maple syrup.
- Serve with bacon or sausage on the side.
Tips and tricks:
- Do not overmix the batter as it will result in tough pancakes.
- Use a non-stick pan or griddle to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a 200°F oven until ready to serve.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- To freeze, place the pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container and store for up to 2 months.
Reheating instructions:
- Microwave leftover pancakes for 30 seconds to 1 minute or until heated through.
- To reheat frozen pancakes, microwave for 1-2 minutes or until heated through.
Presentation ideas:
- Stack the pancakes on a plate and drizzle with additional maple syrup.
- Top with whipped cream and fresh berries.
- Serve with a side of bacon or sausage.
Garnishes:
- Fresh berries
- Whipped cream
- Chopped nuts
- Powdered sugar
Pairings:
- Coffee or tea
- Orange juice
- Milk
Suggested side dishes:
- Bacon or sausage
- Scrambled eggs
- Hash browns
Troubleshooting advice:
- If the pancakes are too thick, add a little more milk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
- If the pancakes are sticking to the pan, make sure the pan is hot enough and greased with butter or oil.
Food safety advice:
- Make sure to cook the pancakes until they are golden brown and cooked through.
- Store leftover pancakes in the refrigerator or freezer to prevent foodborne illness.
Food history:
- Flapjacks, also known as pancakes, have been a popular breakfast food for centuries. The first recorded pancake recipe dates back to the 15th century.
Flavor profiles:
- Sweet
- Maple
- Buttery
- Fluffy
Serving suggestions:
- Serve hot with butter and maple syrup for a classic breakfast dish.
- Top with whipped cream and fresh berries for a decadent dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Canadian
Taste: Sweet, Buttery, Maple, Fluffy, Maple-Flavored